Banana Bread

Taken from a classic recipe, this banana bread is truly a staple in my household. It can also be 'tweaked' a little to sneak in a veggie or to make it specifically seasonal (hello Pumpkin Spice!). Whether you choose to include the walnuts or not (based on your tasters) it's a foolproof recipe that can be served at any time of day...yes even breakfast 🙂

Ingredients

3VERY ripe (speckled at least) bananas

1tspbaking soda

1/2cupfull-fat plain yogurt

3/4cuppacked brown sugar or coconut sugar

1eggat room temperature

1/4cupmelted coconut oil

2 tsppure vanilla extract

1 cupwhole wheat, spelt or oat flour

1/2cuporganic all-purpose flour

1 tspbaking powder

1/4tspfine sea salt

1/2tspfreshly ground nutmeg

2/3cupchopped walnuts(optional)

Instructions

Preheat oven to 350deg F. Line a 9x5" (2L) loaf pan with parchment paper, or lightly grease with coconut oil.

Mash bananas with back of a fork until mostly lump free. Stir in baking soda and yogurt. Let sit for 5-10 minutes. Mixture will come 'alive' a little, which is good.

This means your baking soda is fresh!

Whisk together sugar, egg, coconut oil and vanilla in separate bowl until well combined.

Whisk together flours, baking powder, salt and nutmeg in separate bowl and fold into egg mixture; stir until well combined but do not over-mix. A few lumps are fine. Fold in walnuts, if using, and transfer batter to prepared pan.

Bake for 50-55 minutes, or until long wooden skewer inserted into centre comes out clean. Cool loaf for 20 minutes before removing from pan. Best to wait until completely cooled before slicing and eating.